When mixture reaches 290 (make sure it's no less than 290 and no more than 295 degrees F), immediately remove from heat and stir in baking soda. It will bubble up and lighten a bit and seem almost fluffy. Pour into parchment lined pan. The mixture should be kind of a liquid blob at thips point and if you are on track, the saucepan will be clean when you dump the blob of candy onto the parchment. Mixture will begin to firm, and butter may pool and separate. Do not pour off any excess butter. Do not panic, because if you cooked the toffee to between 290 and 295, your candy should set. Sometimes it just takes longer.

While candy is still very hot and in the process of setting, scatter chopped chocolate across top of hot and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate. Let candy cool for a 1/2 hour or more at room temperature. Transfer to refrigerator and chill for about 1 hour to firm chocolate.

When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.

Recipe by Cookie Madness at http://www.cookiemadness.net/2009/10/best-ever-almond-toffee/